02448nam a2200229 a 450000100080000000500110000800800410001910000230006024501300008326001010021330000140031452016790032865000360200765000270204365300230207065300220209365300200211565300180213570000250215370000250217870000150220314269502026-07-15       2008    bl uuuu     u00u1 u    #d1 aGARRUTI, D. dos S.  aChanges in the key odour-active compounds and sensory profile of cashew apple juice during processing.h[electronic resource]  aIn: WEURMAN FLAVOUR RESEARCH SYMPOSIUM, 12., 2008, Interlaken. Resumos. Zurich: ETH Zurichc2008  ap.183-184  aToe appeal of natural cashew apple juice is attributed to its exotic flavour, but the concentrated juice lactes most of the aroma volatiles, which are lost or changed during the processing steps. Toe volatiles composition of cashew apples from a specific genetic material (clone CCP76) was already assessed in previous work (1) as well as the volatile profile of commercial cashew apple nectars (2). ln this experiment samples of cashew juice, extracted from common cashew apples, were collected in an industrial plant in order to monitor the juice key odour-active compounds at three different processing steps: extraction, pasteurization and concentration. Toe results were compared with sensory descriptive analysis performed by a trained panei. Toe assessors developed a vocabulary of 15 aroma and flavour descriptors and then evaluated the samples rating the intensity of each descriptive term on a 9 cm scale in triplicate and using blind tests. Volatile compounds were isolated by dynamic headspace technique and analysed by GC-MS and Osme time-intensity GC-O method (3, 4). Results were submitted to multivariate correlation analysis. Pasteurization did not charige very much the perception of cashew-like compounds, but did reduce compounds contributing to sweet, fruity, floral and green notes. Pasteurized juice showed reduced fresh fruit characteristic flavour anda moderate cooked flavour. Evaporation, in its tum, drastically reduced key compounds while concentrated others, like occurred to methyl 3- methylvalerate, described as artificial and sickly sweet, yielding a juice that presenteei no more the characteristic flavour of the fresh cashew apple juice.  aTropical and subtropical fruits  aAnacardium Occidentale  aCashew apple juice  aDynamic headspace  aGC-olfactometry  aKey-compounds1 aFACUNDO, H. V. de V.1 aSOUZA NETO, M. A. de1 aWAGNER, R.